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Pediococcus acidilactici and application thereof

A technology of Pediococcus lactis and strains, applied in the field of microorganisms, can solve problems such as the adverse effects of fermented mash, and achieve the effects of improved flavor, improved product quality, and easy cultivation

Active Publication Date: 2017-06-13
FOSHAN HAITIAN FLAVOURING & FOOD CO LTD +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the koji-making stage, the proliferation of micrococci and streptococci produces acid, which can reduce the pH value, thereby inhibiting the growth of bacillus. Adverse effects of mash (see Bao Qi'an, Soy Sauce Science and Brewing Technology, China Light Industry Press, 2011)

Method used

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  • Pediococcus acidilactici and application thereof
  • Pediococcus acidilactici and application thereof
  • Pediococcus acidilactici and application thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0059] Weigh commercial MRS broth medium, add distilled water to dissolve according to the product instructions, sterilize at 121°C for 15 minutes, and cool down for later use. Take out the preserved Pediococcus lactis (ZF559) and Lactobacillus plantarum cryopreservation tube strains (Huyao 1.08), respectively thaw these two strains in a water bath at 40°C for 1 min, and then inoculate them at 1v / v% under sterile conditions Quantitatively inoculate Pediococcus lactis (ZF559) and Lactobacillus plantarum strains (Shanghai Niang 1.08) into MRS broth culture medium respectively, and culture them statically at 30°C to 35°C for 24 hours to obtain concentrations of 10 8 Pediococcus lactis culture solution and Lactobacillus plantarum culture solution with more than CFU / mL should be stored in a 4°C refrigerator for later use.

Embodiment 2

[0060] Example 2 Application of Pediococcus lactis ZF559 in the preparation of high-salt dilute fermented soy sauce

[0061] 1. Koji making

[0062] The koji is prepared by using defatted soybeans and wheat flour as raw materials, wherein the mass ratio of defatted soybeans and wheat flour is 6.5:3.5. A blank control example and an experimental example are set respectively, the blank control example is only inoculated with Aspergillus oryzae, and the experimental example is simultaneously inoculated with Aspergillus oryzae and Pediococcus lactis ZF559 of the present invention. The inoculum amount of Aspergillus oryzae in the blank control example and the experimental example is the same, both being 0.5wt%. See Table 2 for the inoculation amount of Pediococcus lactis ZF559 in the experimental example.

[0063] The method of making koji is: first add defatted soybeans to 1 times the weight of water, mix well and moisten the water for 1 hour, cook under high pressure at 0.1Mpa ...

Embodiment 3

[0075] Example 3 Application of Pediococcus lactis ZF559 in the preparation of low-salt heat preservation fermented soy sauce

[0076] 1. Koji making

[0077] The koji is prepared by using defatted soybeans and wheat flour as raw materials, wherein the mass ratio of defatted soybeans and wheat flour is 6.5:3.5. A blank control example and an experimental example are set respectively, the blank control example is only inoculated with Aspergillus oryzae, and the experimental example is simultaneously inoculated with Aspergillus oryzae and Pediococcus lactis ZF559 of the present invention. The inoculum amount of Aspergillus oryzae in the blank control example and the experimental example is the same, both being 0.5wt%. The inoculum size of Pediococcus lactis ZF559 in the experimental example is 10 5 CFU / g koji.

[0078] The method for making koji is described in embodiment two.

[0079] 2. Fermentation

[0080] In this embodiment, the koji is fermented using a low-salt heat ...

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Abstract

The invention relates to Pediococcus acidilactici and use thereof in preparation of seasonings and further relates to a method for preparing the seasonings from Pediococcus acidilactici. The strain is Pediococcus acidilactici ZF559 and has a preservation number of CCTCC M 2016690. By preparing the seasonings from the strain, the growth of bacillus can be remarkably inhibited, and the number of the bacillus in a product can be remarkably reduced.

Description

technical field [0001] The invention belongs to the technical field of microbes, and in particular relates to a pediococcus lactis and its use in preparing condiments, and also relates to a method for preparing condiments using the pediococcus lactis. Background technique [0002] During the production process of traditional fermented condiments such as miso or soy sauce, a large number of Bacillus bacteria will multiply. During the koji making process, the growth of Bacillus will consume carbohydrates, organic acids and amino acids in the raw materials, produce bad odor, and produce antifungal substances and rapidly consume oxygen, thereby inhibiting the growth of Aspergillus and reducing the protease activity of Aspergillus, seriously Affect the quality of subsequent fermentation. The researchers also found that Bacillus was also the main microorganism that caused the bag of soy sauce to swell and deteriorate. The spores produced by Bacillus are very heat-resistant, and ...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12N1/14A23L27/50A23L11/00C12J1/00C12R1/01C12R1/69C12R1/66A23L11/45A23L11/50
CPCC12J1/00C12N1/14C12N1/20A23V2002/00C12R2001/01C12N1/205A23V2200/16
Inventor 周其洋候杰
Owner FOSHAN HAITIAN FLAVOURING & FOOD CO LTD
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